Ingredients
For the Vegetables |
| 5 medium | Zucchini, cut lengthwise, 1/2" thick |
| 5 medium | Yellow Squash, cut lengthwise, 1/2" thick |
| 3 Roma Tomatos | Halved lengthwise |
| 7 oz. | Marinade for grilled vegetables (see recipe) |
| 1/2 C | Garlic Cloves, roasted |
| 1/4 C | Lemon Peel | | 1/2 C | Shallots, roasted | For the Grilled Vegetable Marinade | | 3/4 C | Olive Oil | | 1 T | Basil, dried | | 1 T | Oregano, dried | | 1/2 T | Thyme, fresh | | 1/2 T | Fresh Rosemary, chopped | | 1 t | Kosher Salt | | 1/2 t | Black Pepper | | 1 1/2 T | Garlic, chopped |
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Servings: 35
serving Size: 2 oz.
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Yield: About7 oz.
Servings: 35
serving Size: 2 oz.
Est. 10% absorbed
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